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Ready to pump food out of kettle (Metering Filling Station, MFS, should be connected to the kettle during the sanitation process)

6.Foods must be cooked to a minimum of 165°F to kill dangerous pathogens and must be at least this temperature when it casings are filled. Set temperature on the control panel to at least 165°F before pumping.

7.Pump food through MFS to heat hoses and MFS parts until at least 165°F can be maintained when product exits the MFS. Product may be poured back into the kettle for reheating before pumping.

8.Put down cover of kettle to maintain heat and to maintain a moist atmosphere in the kettle which will make cleaning easier.

9.Pump and empty the kettle as quickly as possible to prevent over-cooking of product and to maintain quality, consistency and temperature.

10.Temperature may be turned OFF or placed on SIMMER when kettle product reaches the steam jacketed area to reduce chances of burning while pumping.

To cool and blend products without heat

4.Turn the main power switch to ON.

5.Turn the MANUAL WATER COOLING switch to ON. This will start the flow of cold water from the ice builder into the jacket of the kettle. When in this mode the temperature controller will read the temperature of the product only and serve no other function.

6.When cooking a product that is too hot, MANUAL COOLING can be used. Turn on MANUAL COOLING. When sufficient cooling has been achieved, turn the switch off. The kettle jacket will drain and steam will automatically come on to continue cooking if the set point has not been lowered.

To add Potable water to the kettle

6.Faucet handle must be completely open and the main power must be on.

7.Set point the volume of water needed by changing the digits on the meter.

8.Turn METERED WATER switch to ON. Water will begin filling the desired number of gallons and stop automatically. The amount of water that has been metered can be read above the set point.

9.Additional water may be metered by resetting meter and will accumulate on the meter as long as it is not turned off.

10.Additional water may be added by pressing the black button marked PUSH TO ADD MORE WATER.

CLEANING INSTRUCTIONS

As with all equipment that has electrical components, care must be exercised when using water and chemicals to clean food service equipment. Use a mild detergent following instructions of the chemical manufacturer. Do not spray water on electrical control panel or components. Do not use harsh or caustic chemicals, especially on o-rings and gaskets.

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Cleveland Range IA-MKDL-150-CC, IA-MKDL-300-CC, IA-MKDL-60-CC, IA-MKDL-100-CC, IA-MKDL-200-CC Cleaning Instructions
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IA-MKDL-200-CC, IA-MKDL-150-CC, IA-MKDL-100-CC, IA-MKDL-60-CC, IA-MKDL-300-CC specifications

Cleveland Range has established itself as a leader in commercial kitchen equipment, and their series of steam kettles, including the IA-MKDL-300-CC, IA-MKDL-60-CC, IA-MKDL-100-CC, IA-MKDL-150-CC, and IA-MKDL-200-CC, exemplify this commitment to quality and innovation. These kettles are designed to meet the diverse needs of food service operations, from schools and hospitals to restaurants and catering companies.

One of the main features of the Cleveland Range steam kettles is their high-efficiency steam jacketed design. This technology provides a uniform heat distribution, ensuring that food is cooked evenly without scorching or sticking to the bottom. This attribute is particularly valuable when preparing delicate soups or sauces that require precise temperature control.

An important characteristic across the various models is the availability of a range of sizes, allowing kitchens to select a kettle that suits their production volume. The IA-MKDL-60-CC offers a compact 60-quart capacity, ideal for smaller kitchens or those with limited space, while the IA-MKDL-300-CC boasts a robust 300-quart capacity for large-scale operations. This versatility ensures that businesses can scale their equipment to meet changing demands.

Another key feature is the user-friendly operating system. Each model is equipped with easy-to-read digital controls, allowing chefs to set the desired cooking times and temperatures effortlessly. This not only simplifies the cooking process but also minimizes the risk of errors, leading to consistent high-quality output.

The kettles also highlight energy efficiency, incorporating advanced insulation techniques that reduce energy consumption while maintaining performance. The stainless steel construction not only assures durability but also makes these kettles easy to clean and maintain. This durability is essential in busy kitchens where equipment is subject to heavy use.

Additionally, Cleveland Range steam kettles come with a range of optional features, including a tilting mechanism for easy pouring and draining, making the cooking and serving process more efficient. Safety features such as a pressure relief valve and temperature indicator enhance operational safety, protecting users from potential hazards.

In summary, the Cleveland Range IA-MKDL series—comprising models with capacities ranging from 60 to 300 quarts—delivers a combination of performance, efficiency, and user-friendly design that meets the needs of any commercial kitchen. These steam kettles exemplify the brand's commitment to innovation and excellence, ensuring that culinary professionals have the tools they need to succeed in a fast-paced food service environment. Whether for simmering, stewing, or blanching, the Cleveland Range steam kettles stand out as an essential asset for any kitchen operation.
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